Chicken Pot Pie

The extent of my experience with chicken pot pie had only been a recipe that my grandmother shared with me a few years ago. It was really good. Really, really good. It also included about half a box of Bisquick. I kid you not. Now that fall has arrived, I began craving your typical comfort foods, including chicken pot pie. Not really wanting to use so much Bisquick, I went out in search of a more authentic version of this classic recipe. I seemed to hit the jackpot with this version from Williams Sonoma and although an authentic recipe would include a traditional pie crust, puff pastry is seriously one of the best things ever.

This chicken pot pie was very easy and straight-forward to put together, and made the house smell absolutely fantastic. Any candle developers reading?? You should develop a chicken pot pie candle. I’d totally buy it. Mmmm. As you can see, I didn’t make individual pies, but rather made a full serving in a 2 quart casserole dish and used 1 full sheet of puff pastry.

Directions:

1. Preheat an oven to 400ºF.

2. In a large saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, 1 to 2 minutes. Slowly add the stock, whisking until smooth, and bring to a boil. Add the thyme, bay leaf, onions, celery, carrots and mushrooms and cook until the vegetables are tender, about 5 minutes. Add the potatoes, chicken, peas, salt and pepper and cook until the potatoes are tender, about 5 minutes. Remove from the heat and let cool for 5 minutes. Remove the bay leaf and discard.

3. Divide the filling among 4 ovenproof bowls and place on a baking sheet. Brush the puff pastry squares with the egg mixture. Brush the rims of the bowls with water. Place 1 pastry square on top of each bowl, pressing lightly on the edges. Bake until the pastry is puffed and golden brown, about 20 minutes. Let rest for 5 minutes before serving.

THhis recipe and story makes me happy. I’m so into the fall this year and I love all cool weather foods. I’ve never made a pot pie before, I’ve been afraid to make my own pastry but this has solved my problem! One question, how did you prepare your chicken?

How funny! I’m chuckling. I love a good pot pie and I’ve never made one. Perhaps its time. As for the puff pastry, I’m with you. I’ve buttered, sliced into squares, sprinkled with sea salt, herbs or sesame before, and baked it up as bread with dinner. Seriously. It’s a REALLY fast way to have some “homemade bread” on soup or casserole night, without defrosting or baking bread dough or rolls. I confess I’ve also seperated those layers and made tea sandwiches with it. It makes a darn fine bread, although you have to eat it all right away. What a pity!

YUM!!! I just made this and it was so good, awesome recipe! I can’t wait to make it during the holidays, would be great to sub chicken for turkey left over from Thanksgiving, or a cozy night in near Christmas. Thank you for this recipe and I love the puff pastry!